Anzac Biscuits

[sundaymorningstaple]

honeybuns, this one's for you......

Anzac Biscuits Recipe

Makes about 25 biscuits

Original Recipe		                   My changes
			
120g butter                           
2 tblspns (40ml) golden syrup         
92g (1 cup) rolled oats               
85g (1 cup) desiccated coconut........half/half with shredded coconut  
                                      (not tried yet)   
150g (1 cup) plain flour..............try using rye flour (not tried yet)   
169g (3/4 cup) caster sugar...........65g (1/4 cup) brown cane sugar
1 tblspn (20ml) boiling water         
1/2 tspn bicarbonate of soda         
                                      60g Sunflower seeds/chopped almonds

Preheat oven to 160° Celsius (140° fan-forced).

Line one or two large baking trays with baking paper or use non-stick baking pans (my way - less mess).

Place butter and golden syrup in a small saucepan over low heat, stirring occasionally.

Stir oats, coconut, flour, sugar and sunflower seeds or chopped almonds together in a large bowl.

When butter has melted, combine soda and boiling water in a small bowl and stir into butter and golden syrup mixture.

Add wet ingredients to dry ingredients and stir until will combined.(more like kneed until all are well combined).

Roll level, firmly packed tablespoons of the mixture into balls and place about 5 cv apart on the trays. Slightly flatten the balls with a fork. (I use a 2 piece plastic tart mold that give an even diameter and height)

Bake for about 16-19 minutes, until biscuits are golden brown but still soft (a longer cooking time will produce a crisper, drier biscuit). If you don't have a fan-forced oven, and are baking two trays of biscuits at a time, swap the positions of the trays halfway through the baking time. This will allow the biscuits to bake more evenly. You may also need to extend the baking time by a few minutes.

cool biscuits on trays or wire racks.

Store cooled biscuits in an airtight container.If you want them to last for more than a day or two, use an airtight container with a lock on it! Especially if I'm around!

[honeybuns]

Thankyou SO much SMS....they will be a regular part of my maintenance...morning & afternoon tea I reckon

[sundaymorningstaple]

I've made some more changes to the recipe that I find I like even more.

My sugar is still using 60-80 grams of brown or molasses sugar. I'm no longer using plain rolled oats and adding sunflower seeds or chopped almonds but instead I'm buying muesli that already has the mixture in it and usually the odd sultana or two. I upped the 92 grams of the old rolled oats to around 110 grams of muesli and find I quite like it this way.